Double chocolate cardamom pots

Double chocolate cardamom pots

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(12 ratings)

Prep: 15 mins Cook: 5 mins Plus chilling


Makes 4
A little pot that's as light as a feather but with a taste of chocolate heaven

Nutrition and extra info


  • kcal119
  • fat5g
  • saturates3g
  • carbs16g
  • sugars15g
  • fibre0g
  • protein3g
  • salt0.11g
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  • 25g white chocolate
  • 50g dark chocolate, chopped
  • 2 large egg whites
  • 1 tbsp caster sugar
  • generous pinch ground cardamom


  1. Make chocolate curls with the white chocolate by running a swivel peeler over the surface. When you have enough to sprinkle over 4 chocolate pots, set these aside, then chop the remainder.

  2. Melt the dark chocolate in a bowl over simmering water or in the microwave on Medium for 1½-2 mins. Leave to cool slightly. Whisk the egg whites until stiff, then whisk in the sugar and cardamom. Fold in the melted chocolate, then gently fold in the chopped white chocolate.

  3. Divide between 4 small dishes or cups, about 100ml in size. Sprinkle over the white chocolate curls and chill until ready to serve, at least 1 hr.

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Comments (15)

esaizpos's picture

As most comments below, only enough for three, which was fine for me. Didn't have any problems folding the chocolate and getting a solid colour yet still keeping a light and fluffy texture. I didn't have any white chocolate so topped with strawberries. Cardamom was nice but may not please everybody. It could easily be made with something else.

madgebaby88's picture

Did not rate these at all. To create the look in the picture is extremely difficult without beating all air from the egg white and the cardomom flavour was not a hit with myself or the hubby!!

thomasaweston's picture

Just made these for a dinner party this evening. Tasted the mixture and it's great! Although I doubled the mixture to make 6 but probably only really fills 4. I would triple the ingredients if I was to do it again for 6.

lauramik's picture

It says cook for 5 mins but it doesn't mention anything in the method ?? So should I cook or not ?? when should I , please sate in recipe!

clarkstott's picture

Not fan of dark chocolate. Is there any reason I couldn't do it with milk chocolate?

thelostlady's picture

I agree with Charlotte - would be even better if served with fruit!
I felt that everything mixed well together! Yes, there was probably not enough mixture but I was only cooking for 3 so that was fine. I would love drained tinned pears mixed in with the chocolate mixture. Yummy!!!

amandadawn's picture

Egg whites and chocolate did not mix well giving it a strange texture! But still tasted great!

charlottebeckett's picture

delicious, but it is true to say that this amount does not even fill 3 ramakins. next time i will use espresso cups and it will fill three. I ate it with raspberries. very tasty.

emilyshort's picture

Have just made these. Easy enough to make, I was also patient and managed to fold the chocolate in fully. There was only enough for 3 standard ramakins though. Think I would also use more chocolate next time. Like the cardomom flavour, not used it before - couldn't find ground in the supermaket, so it took me ages to grind my own from pods!! :-)

sali4444's picture

Egg whites only are fine, makes it very light. It does serve four but only because it says little pot. Very nice. Added some extra chocolate too as I like things very chocolateie

cheekynicko's picture

This recipe is also on it specifies egg whites only on there.

sophietilly's picture

Delicious! But never enough for 4 - I doubled the quantities. It did take a little longer to fold thoroughly, but I was very patient and gentle and they turned out very nicely.

fancypants76's picture

I want to make these on Monday, has anyone got a definitive answer to the egg question as above??

blulou's picture

Are we not using the egg yolks? The ingredients are asking for whole eggs but no mention in the method, normally I would add to choc mixture before folding in whites. If its a mistake it would account for the mixture being too little for 4 serviings and also how difficult it is to fold in the whites

eleanormayo's picture

Such a disappointment visually, mine was really marbled because in order to fully fold in the melted chocolate with the egg whites to get the 'solid colour' I would have risked beating all the air out of the egg whites & loosing all the volume and the recipe would never stretch to 4!

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